Chicken and Rice Pudding

Ingredients

• one pound of fowl
• half a pound of ham
• a cupful of rice
• a cupful of new milk
• a little salt
• white pepper
• pounded mace
• a little flour

Method

1. 1

   Cut meat from fowl and pound with ham, season.

2. 2

   Boil rice in stock, drain, add milk and meat.

3. 3

   Put in a buttered mould, dredge with flour, tie in cloth, boil for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 367. The excerpt below is the record exactly as published.

Chicken and Rice Pudding.— Cut the meat from the remains of a cold fowl, and take half its weight in ham. Free it from skin and gristle, and pound it in a mortar, with a little salt, white pei32)er, and pounded mace. To one pound of fowl, and half a pound of ham, allow a cupfid of rice. Boil this in some nicely- flavourGd_ stock till it is sufficiently cooked, then di-ain it, and add to it a cupful of new milk and the pounded meat. Stir these well together. Put the mixtnre into a buttered mould, di-edgc a little flour

Cook this with the app: pantry check, scaling, and the assistant.